Tomato And Bread Salad (Panzanella)

This has become one of our favorite recipes for the summer. It requires a dense bread and the recipe is only as good as the quality of the bread (we have had good luck with the French baguettes from Celia's Porta Via downtown). The bread can be toasted up to two days ahead and kept at room temperature in a sealed plastic bag.

Ingredients:

• 1/2 lb. crusty bread, torn into bite-size pieces
• 1/4 cup chopped red onion
• 2 TBS olive oil
• 3 large tomatoes, peeled, cored and chopped
• 2 cucumbers, peeled (seeded if necessary) and chopped
• 1/3 cup sliced Kalamata or Nicoise olives
• 2 TBS red wine vinegar
• 2 garlic cloves, minced or pressed
• 1/3 cup olive oil
• Salt and freshly ground pepper
• 1 cup fresh basil, finely chopped

Preheat broiler. Spread the bread pieces in one layer on a large baking sheet. Broil 4 inches from the heat until golden brown (2-3 minutes on each side). Set aside to cool.

Dressing: In a small food processor, combine the vinegar, garlic, olive oil, salt and pepper. Process until slightly thickened.

In a large bowl, toss together the tomatoes, cucumbers, olives and bread pieces. Toss thoroughly with the dressing and let stand at room temperature for 30-60 minutes. Stir chopped basil into salad and serve. 6 servings.